PLYMOUTH ROCK STANDARD AND BREED BOOK 425 



CHAPTER IV. 



THE PLYMOUTH ROCK AS A TABLE FOWL. 



When the bird has been properly fattened and dressed, 

 its beautiful rich yellow skin and plump carcass never fails to 

 attract attention and favorable comment and to command the 

 highest market price, because it is characteristic of the breed 

 that after the birds are plucked few undesirable pin feathers 

 are left to detract from their appearance. 



Every part of the Plymouth Rock's body is well covered 

 with meat which is rich in flavor, fine in texture, and, when 

 milk-fed or raised under proper conditions and fed abundantly, 

 is extremely tender and juicy. The breast and thighs, which 

 are recognized as the two choicest portions of the bird for table 

 use, are especially well covered with flesh. These exceptional 

 market qualities, combined with their great egg laying ability, 

 class them as one of the greatest American breeds. 



Note. The qualities, as related by Messrs. Quiseuberry arid Graham, 

 are ample explanations as to why the large packers and feeding estab- 

 lishments favor Plymouth Rocks over all other breeds. This point 

 brought out by Mr. Graham, the editor has taken the pains to verify. 

 Furthermore, these concerns agree that the Plymouth Eock leads all 

 other standard breeds in numbers received and easily. 



BUFF PLYMOUTH EOCK CHICKS 



